Delicious Peanut Butter Chocolate Chip Cake! :d |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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) and i found this recipe in a magazine and made some accidental changes. :) but the changes i think made it better. for example i accidentally put less powdered sugar in the frosting, but it would have been too sweet if i had put all of it. Ingredients:
1 (12 ounce) package mini chocolate chips |
1 tablespoon all-purpose flour |
1 (18 1/4 ounce) package classic yellow cake mix |
1 1/4 cups butter (softened) |
3 eggs |
1/4 cup sour cream |
1 cup peanut butter |
1 1/3 cups powdered sugar |
3 tablespoons light corn syrup |
1 tablespoon milk (or soymilk) |
1 1/4 cups chopped peanuts (optional) |
Directions:
1. Preheat oven to 350 degrees F Coat 2 (9 inch) cake pans with cooking spray.
2. Mix 1/2 cup chips with flour: reserve.
3. on medium speed, beat cake mix, 2/3 cup water, 1/4 cup butter, eggs, and sour cream until thickened and smooth.
4. Stir in peanut butter until blended. Stir in reserved chip mixture.
5. Evenly divide batter between pans. Bake 28-30 min or until cake tester comes out clean.
6. Cool until no heat can be felt on the top or the bottom. (put in fridge to go faster).
7. Transfer from pans.
8. While cooling, you can start on the icing. In microwave safe bowl, microwave remaining chips on High in 30 second intervals, stirring until smooth: cool to room temperature. (put in fridge and check on in 5 minute to speed up).
9. on medium speed, beat remaining 1 cup butter until light and fluffy; stir in chocolate until smooth. On low, gradually beat in sugar, corn syrup and milk until smooth.
10. Place one cake layer on serving plate; spread one cup frosting then top with other cake. use remaining frosting to coat outside of cake!
11. (optional) press peanuts on outside of cake.
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